Cut the potatoes and eggplants, vertically into wedges.
Keep the cut potatoes and eggplants in salted water.
Heat oil in a deep bottomed pan (kadai), add cumin and fennel seeds.
When the seeds change color, add potatoes and saute them for 2-3 minutes.
Add all the dry spice powders and salt, mix properly.
Add the cut eggplant wedges, mix, cover and cook for 10-15 mins on a low flame.
Keep checking the veggies, after about 5 mins, and mix, so that they don’t stick to the bottom of the pan.
Add very little water, if the veggies are sticking.
When the potatoes and brinjals are cooked, sprinkle chopped cilantro (coriander).
Serve hot with chapati, puris or parathas.

Wash the Karelas (Bitter Gourd) and cut them into thin round discs.
Heat oil in a wide pan, add the cut bitter gourd slices to it.
Add turmeric powder, salt and amchur powder.
Saute and mix everything nicely.
Cover the pan with a lid and let it cook for 4-5 minutes on a medium flame.
Keep stirring occasionally and allow to fry nicely till the slices of bittergourd are cooked and crisp.
Serve with dalrice or curd rice.

Soak the peas in water overnight or in hot water for 5-6 hours. Remove and pressure cook with a cup water for one whistle and turn off the heat.
Heat oil in a pan. Add the bay leaf, cinnamon, chopped onions and saute till the onions are transparent.
Add ginger-garlic paste, green chilies, and saute till the raw smell disappears.
Add chopped tomato, red chili powder, turmeric powder, coriander powder, garam masala powder and mix and saute till the tomato is soft.
Add the cooked peas, salt and some water used to boil peas, depending on how thick or watery you want the subzi to be.
Let it simmer on medium heat for 15-20minutes. Add tamarind paste, stir well and cook for another 5 minutes.
Garnish with chopped cilantro and serve hot with chapatis or parathas.

Wash okra in water and pat it dry with a kitchen towel / cloth.
Make sure to completely dry the okra as wet okra will be sticky while cutting.
Cut off the both ends of the okra, and cut into thin slices (like discs)
Heat oil in a pan, add mustard seeds, when they splutter, add cumin seeds, garlic, onions and saute till onion becomes transperant.
Add hing, turmeric powder, green chilies, red chili powder, amchoor, coriander powder and mix well.
Add okra, salt and mix well, cover and cook on a low flame for 5-10 minutes. Keep stirring in between, so that the okra doesn’t burn.
When the okra is cooked ,sprinkle garam masala and mix gently, Bhindi fry is ready to serve !!!

Dry roast the chick pea flour in pan. Keep aside.
Peel and grate lauki(bottle gourd). Grate the onion in the same mixture.
Squeeze out water completely from the grated lauki and onion by pressing between the palms.
Keep the water aside, to be used as stock later.
Add all the other ingredients and roasted chick pea flour to the grated lauki,except oil and mix nicely.
If the mixture looks too runny, add a little more chickpea flour.
Shape the lauki (bottle gourd) mix into round balls (koftas).
Deep-fry the koftas to golden brown over medium flame.

For Gravy:

Heat oil in a pan. Add cumin seeds, bay leaf and saute for 10 seconds.
Add chopped onion, green chilies and saute till the onions turn transparent.
Add ginger garlic paste and saute till the raw smell disappears.
Add red chili powder, turmeric powder, garam masala powder, coriander powder,tomato puree and salt.
Fry, stirring constantly, for about 5 minutes, or till the oil begins to separate from the masala.
Add the lauki stock and 2 cups of water to the masala and let the gravy boil for 5-10 minutes.
Lower the heat and add the koftas. Simmer the gravy uncovered for about 2-3 minutes.
Turn off the flame and allow it to rest for 10 minutes. Koftas absorb the gravy and swell.
Garnish with chopped cilantro and serve hot with chapatis, rotis or Naan.